Read Time: 2 Minutes
If you’ve hit the deli lately hoping for Australian-made ham or bacon and walked away disappointed, you’re not alone. Across the country, shoppers are asking the same question:
Where’s all the Aussie-grown pork?
Suzy Lloyd from Toowoomba faced it firsthand. A simple craving for a ham, cheese, and tomato toastie turned into a reality check. Out of 22 packaged ham options in her local supermarket, only four were made from Australian pork.
And it’s not just her—this story is playing out in deli aisles nationwide.
Imported Pork is Flooding the Market
Let’s get straight to it: 75% of the ham and bacon in Aussie stores comes from imported pork. That’s pork raised overseas, frozen, shipped in, and processed here.
In the past 12 months alone, over 183,000 tonnes of imported pork entered the country—worth about $1 billion.
And yes, that’s the highest we’ve seen in two years.
Why? Because local pork production isn’t enough to meet demand.
Raising More Pigs? Not So Simple
You’d think the fix is obvious—raise more pigs. But as SunPork CEO Robert van Barneveld puts it, scaling up is expensive and slow.
“To raise just 1,000 more pigs per week costs around $50 million and takes two years.”
Even if producers could scale up immediately, they’d still need to find markets for the extra pork that doesn’t go into smallgoods.
Strict Rules, Slim Supply
By law, all fresh pork sold in Australia must be locally sourced—great news for chops, roasts, and ribs. But processed meats like sliced ham and bacon? Those can be made with imported frozen pork, often from the U.S. or Denmark.
That’s how foreign pork is sneaking into your sandwich.
The Irony: Imported Bacon Costs More
What used to be a budget protein is now burning a bigger hole in your wallet. But the kicker? It’s imported bacon that’s driving up prices—not local farmers.
That higher cost is ironically helping level the playing field for Aussie producers, giving them a fighting chance to stay competitive.
Industry’s Message: Don’t Give Up—Speak Up
Despite the flood of imports, Australian Pork Limited (APL) and producers are urging shoppers to stay loyal.
“We’re not saying don’t buy ham and bacon—just look for the Australian product when it’s available,” says APL CEO Margo Andrae.
Retailers like Coles, Woolworths, and Aldi claim they prioritize local sourcing, but demand is far outpacing supply.
Quick Facts: The Pork Shortage at a Glance
- 75% of ham and bacon sold in Australia is made from imported pork
- 183,000 tonnes of imported pork entered the country in the last year
- Raising 1,000 more pigs/week = $50M and 2 years to scale
- Aussie pork production: 466,000 tonnes in 2023
- National consumption: 695,000 tonnes (including imports)
What Can You Do? Demand Australian-Made
Your role is simple, but powerful: Ask for Aussie pork. Read the label. Choose local. Ask your grocer or butcher what brands are using 100% Australian pork.
Look for:
- Australian Pork Limited-approved products
- Locally sourced brands like Three Aussie Farmers or SunPork
Because the truth is, when shoppers demand local, retailers pay attention—and producers gain confidence to grow.
Final Bite: It Starts With You
If we want more Aussie bacon on our plates, more ham in our toasties, and more strength in our local food systems—it starts at the shelf. It starts with you.
Choose local. Ask for Australian. Demand better.
Let’s bring Aussie bacon back where it belongs—on your breakfast plate.
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